I picked up a 2-lb pork shoulder roast at the super to make some Green Chile Stew today, and started smoking it. I didn't bother with my probe thermometer, just checked it after an hour with my Thermapen, 157 F. Keep going. Well, there was a peel-off sticker on the pork packaging, and I started absent-mindedly reading the recipe for Pork Torta sammiches. The first step was to cook the pork to 145.
Oh yeah, this isn't a pork butt! And it was 157 about 15 minutes ago!
I started to pull it off the CI grate (I cooked it indirect) and then noticed that absorptive plastic "napkin" that is often placed in the styrofoam meat tray under the meat, was still there! I remember taking it off, then realized there were two in this particular package, gah! It had burned a bit where it touched the grate, but came off the meat readily. I suppose its a plastic that become carcinogenic when burned, if I quit posting in a month you'll know why.
Anyhow, the meat was a bit dry, but still tasty. I chopped it pretty finely and added it to the stew, and it was fine. Gonna have to check the meat more closely (and the instructions) in the future...
Live fast, die young, and leave a well-marbled corpse.